​Before I discovered the power of nutrition, I'd buy Little Debbie Oatmeal Cream Pies and keep them in the freezer for my kids. Well, the first ingredient in the name brand cookies is corn syrup. BAD stuff! They also contain 2 types of trans fats, MSG, artificial colors and flavors, gluten, carrageenan, preservatives, and soy. What a recipe for disaster... literally!! FoodFacts.com gives Little Debbie Oatmeal Cream Pies an F grade. And, if you read the ingredients label, there are actually NO oats in them!(See all the ingredients on the label HERE.)

I always make these as a special treat for my daughter, Kayla. She doesn't like chocolate, so this recipe was perfect! She is also an extremely picky eater, and she was frankly amazed at how delicious these are. If anything I cook passes the "Kayla test", I know it's Au Naturale Nutrition-worthy. ;-)

N'Oatmeal Cream Pies

N'Oatmeal Cream Pies are homemade with natural, healthy ingredients. They are a much, much better alternative to store-bought. You're going to love 'em!

Makes 10 cream-filled cookie sandwiches. (20 cookies)They are about the same size as the store-bought kind, but not as mushy.

Use a regular size cookie scoop to place batter on a greased cookie sheet or silpat. (I think there should be a silpat or two in every kitchen. It makes cooking and clean-up so easy!) Space the cookies carefully because they will rise and spread out thinly.

​7. Optional: sprinkle the cookies with a little organic coconut sugar.8. Bake 10 minutes.9. Move cookies to a rack and allow them to cool to room temperature.10. While cooling, make the Vanilla Butter Cream Filling (recipe below).11. Spread the Buttercream filling onto half (10) of the cookies. Then top with the other 10 cookies.12. Store in the fridge or freezer. YUMMM!!!!! I think they're best right outta the freezer.

Notes on the recipe:

​Why didn't I use oat flour?

1) Yes, oats are gluten free, but they are one of the most cross-contaminated foods with gluten. 2) Oats are a grain, which can cause health issues because they contain anti-nutrients (like phytates and lectins) that prevent mineral absorption. Grains are inflammatory, cause leaky gut syndrome, and create auto-immune responses (Read more: A Grain of Truth).

Why I chose to use sprouted flaxmeal in the N'Oatmeal recipe: ​Some call flax seeds one of the most powerful plant foods on the planet! When flaxmeal is made from sprouted flax seeds (versus just ground flax seeds), it has very few remaining anti-nutrients and is easier to digest. Flax is also very high in fiber and healthy Omega 3 fats. Flax may have protective benefits against cancer, cardiovascular disease, diabetes, and inflammation (source). ​(Find Sprouted Flax meal HERE)​

​​Vanilla Buttercream Frosting (filling)

Blend these ingredients until light & fluffy. It will take several minutes on high speed with an electric mixer.​

Spread on any of your favorite sweet treats by Au Naturale Nutrition! ;-)

​Spectrum Shortening is made from organic, non-hydrogenated Palm Oil. (It's not a trans fat like other shortenings & palm oil is actually a healthy fat!) Vegans like it because it's from all vegetable sources. If you have a recipe that calls for shortening like Crisco, palm oil shortening is a significantly healthier option. (See it above in the blue & white container.)

I don't do at all well with flax, it makes my heart race. Can you suggest an alternative? Thanks these sound yummy and I would like to try them.

Reply

Jenny

9/1/2014 12:23:02 am

Hi Claudia, Perhaps you could try some almond flour or cashew flour? If it works, let me know and I'll make a note on the recipe!

Reply

Tiffany

11/25/2014 01:26:02 am

Can I use Coconut Oil instead of the shortening?

Reply

Jenny

11/25/2014 02:20:25 am

Hi Tiffany! I've never tried making the frosting with coconut oil. It might work when it's cold enough to be solid. Let me know how it goes and I'll note it on the recipe. Thank you for reading!

Reply

Caleb

2/20/2015 08:58:21 am

can I use coconut or almond flour in sub of the tapioca flour for the frosting? I don't handle starches well.

Reply

Jenny

2/20/2015 10:01:00 am

Hi Caleb, I think coconut flour might work (because it's also powdery), but you'll probably need less of it than the tapioca. Please let me know if it turns out & I'll note it on the recipe. Thank you for reading!

Reply

Sarah Scarpelli

4/14/2015 01:49:32 pm

Hi! I'm so excited to try this for one of my paleo cupcake orders. I was hoping to learn if you've piped this before and created designs with it and if so if you have any tips?
Thanks so much!

Reply

Jenny

4/14/2015 03:11:30 pm

hi Sarah, I'm not sure this frosting is stiff enough to make specialty designs. Maybe add more tapioca & maybe some coconut sugar. Give it a whirl and tell me how it goes!

Reply

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Jenny Yelle,MHNEHolistic Wellness Educator

​Hello lovelies! Thanks for visiting Au Naturale Nutrition and sharing my passion for holistic living and whole foods. I love to help my readers take a natural approach to beauty and aging gracefully. Radiate beautiful health! ​(read more)

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